Roasted spring vegetables with steak

Roasted spring vegetables with steak

Total: 1 hr 10 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 342 kcal
, Fat: 12 g
, Carbohydrate: 23 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Roasted spring vegetables

600 g baby potatoes, cut in half
2 bunches radishes incl. green parts, greens set aside, radish quartered
3 spring onions incl. green parts, cut in half lengthwise and crosswise
1 courgette, cut into sticks
2 tbsp olive oil
1 tsp fennel seeds
1 tsp salt


½ bunch chives, finely chopped
1 organic lemon *-*
1 garlic clove, squeezed
¼ tsp sea salt


oil for frying
500 g very thin pork cutlets
½ tsp salt
a little pepper
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How it's done

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Roasted spring vegetables

Place the potatoes, radishes, spring onions and courgette in a bowl. Add the oil, fennel seeds and salt, mix, spread on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C.


Finely chop 20 g of the reserved radish greens, mix with the chives, lemon zest and garlic, season with salt.


Heat the oil in a frying pan. Season the meat, fry in batches for approx. 1 min. on each side. Remove from the pan, serve with the roasted vegetables, serve with the gremolata.

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